Authored By: Walnut Marketing Board
Small red potatoes, smoked whitefish, and a variety of greens are the base of this very flavorful dish.
Diet Types: Dairy Free, Wheat Free
Ingredients:
1/2 cup chopped walnuts
2 pounds small red potatoes, quartered
2 cups red Kale, stems removed and cut into 1/2" strips
1/2 cup shallots, thinly sliced
2 large cloves garlic, minced
2 tablespoons dijon mustard
1/2 lemon, juiced
1 tablespoon canola or walnut oil
2 tablespoons balsamic or sherry vinegar
salt and pepper to taste
2 cups spinach leaves
2 cups arugula leaves
12 ounces smoked whitefish
roasted red pepper strips for garnish, optional
S erves: 4
Cooking Time: 30 minutes - one hour
Instructions:
Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. cool. Place potatoes in a large steamer. Place over boiling water, cover and cook 10 minutes. Add Kale and cook an additional 10-15 minutes, until Kale is softened, and potatoes are done.
In a small bowl, whisk together shallots, garlic, mustard, lemon, oil and vinegar. In a large bowl, toss warm potatoes and Kale with the Vinaigrette. Add salt and freshly ground pepper to taste. Divide the spinach and arugula leaves between 4 plates. Spoon 1/4 of the potato mixture over leaves. Flake the whitefish and place on top of each salad. Sprinkle with toasted walnuts. Garnish with red pepper. Serve immediately.
Contains 1.63 grams omega-3s.
Small red potatoes, smoked whitefish, and a variety of greens are the base of this very flavorful dish.
Diet Types: Dairy Free, Wheat Free
Ingredients:
1/2 cup chopped walnuts
2 pounds small red potatoes, quartered
2 cups red Kale, stems removed and cut into 1/2" strips
1/2 cup shallots, thinly sliced
2 large cloves garlic, minced
2 tablespoons dijon mustard
1/2 lemon, juiced
1 tablespoon canola or walnut oil
2 tablespoons balsamic or sherry vinegar
salt and pepper to taste
2 cups spinach leaves
2 cups arugula leaves
12 ounces smoked whitefish
roasted red pepper strips for garnish, optional
S erves: 4
Cooking Time: 30 minutes - one hour
Instructions:
Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. cool. Place potatoes in a large steamer. Place over boiling water, cover and cook 10 minutes. Add Kale and cook an additional 10-15 minutes, until Kale is softened, and potatoes are done.
In a small bowl, whisk together shallots, garlic, mustard, lemon, oil and vinegar. In a large bowl, toss warm potatoes and Kale with the Vinaigrette. Add salt and freshly ground pepper to taste. Divide the spinach and arugula leaves between 4 plates. Spoon 1/4 of the potato mixture over leaves. Flake the whitefish and place on top of each salad. Sprinkle with toasted walnuts. Garnish with red pepper. Serve immediately.
Contains 1.63 grams omega-3s.
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